This is the cake you should make when all you really want to do is eat icing and sprinkles:
250g caster sugar
225g self raising flour
1 tsp vanilla extract
a little bit of milk
Preheat the oven to 180 degrees C and grease a 22cm cake tin.
Beat the butter and sugar together until light and fluffy. Add the eggs next - one at a time, and beat the mixture well after you add each egg, before you add the next one (it's easiest to do this with a mixer/beater).
Beat in the vanilla extract, and then gently mix in the flour until the mixture's smooth. Sometimes at this stage the mixture is a little dry and solid so I add a few little teaspoons of milk.
(How do you know if it's too dry? Get a spoonful of mixture and turn it upside down over the bowl. If the mixture sticks to the spoon like glue and won't fall off even if you try and flick it into the bowl, it's probably too dry.)
Spoon the mixture into the tin, and spread it with a spatula to make it lie flat. Bake for about 40 minutes. In my fierce and deadly oven, I start checking around the 30 minute mark. Insert a skewer - if it comes out clean, it's done.
Cool in the tin for 10 - 15 minutes, then remove from the tin and allow to cool completely.
Spread a thick layer of chocolate icing on the cake and sprinkle with dinosaur sprinkles.
A note about icing - I've started making icing in the food processor in a completely lackadaisical fashion, chucking in lumpy pure icing sugar, spoons of cocoa powder, a few dobs of butter and bits of milk and whizzing it around, with complete disregard for accuracy and the entire metric system. Pray to the gods of homeostasis and everything will be fine.
Watch Red Cliff and eat the cake.